John Myers
Ingredients for 8 servings:
- 7 sheets of gelatin
- 200 ml espresso, strong hot
- 175 g sugar
- 250 g mascarpone
- 500 g whipped cream
- ½ pack of mocha beans (chocolate decoration)
- Cocoa powder
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
quick dessert, cleverly served
Soak the gelatin in cold water according to the package instructions. Pour the slightly cooled espresso into a mixing bowl. Add the sugar and squeezed-out gelatin and dissolve. Stir the mascarpone into the still-hot mixture. Chill until it begins to set. Whip the cream until stiff peaks form, reserving 100g for garnishing. First, stir a few tablespoons of whipped cream into the mascarpone mixture, then carefully fold in the remaining cream. Pour into espresso cups, garnish with cream and mocha beans, and chill. Sprinkle with chocolate powder just before serving. It’s super quick, except for the wait, and tastes amazing!
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